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The coastline was overgrown with Kiawe trees. Mike's Huli chicken is broiled over Kiawe wood and naturally flavored with traditional Hawaiian sea salt. This crisp fried saucy chilli chicken recipe is hands down the best that you can make at home.

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Ingredients requirements Mike's Green Chilie Chicken Sauce:

1. Give of Chicken & Broth
2. Take 2 lb for Boneless Chicken Breasts [or, 2 extra large breasts - fat trimmed]
3. Need 4 box of 32 oz Chicken Broth [with sodium - reserve 1 box]
4. Provide 2 tbsp of Fresh Parsley [or 1 tablespoon dried parsley]
5. Give 1 can of Campells Cream Of Chicken Soup
6. Give 1/4 tsp for Cracked Black Pepper
7. Prepare 1 tbsp of Minced Garlic
8. Provide 1/4 tsp of Rosemary
9. Require 1/4 tsp - Thyme
10. Get 2 tbsp of Butter
11. Get 1 large for Bay Leaf
12. Make ready Vegetables
13. Take 2 can of 4 oz Green Chilies [fully drained - or 8 ozs fresh roasted hatch green chilies]
14. Need 1/2 cup - Celery With Leaves [fine chopped]
15. Provide 1/3 cup of Whole Kernel Sweet Corn [drained - optional]
16. Make ready 1/2 cup of White Onions [fine chopped]
17. Need 1/2 cup Carrots [fine chopped]
18. Make ready Options
19. Take Toasted Bread
20. Provide of Fluffy Rice
21. Provide of Dumplings
22. Require 1 dash for Green Tabasco
23. Need - Noodles

Indian Chilli Chicken is a south east Asian twist as batter friend chicken is smothered in garlic, soy sauce and chilli gravy. Succulent chicken coated in a thick batter and fried until crisp are added to a garlicky chilli luscious gravy. Served up with some noodles or fried rice; its the sort of food we need in. I discovered green chili sauce in a local "generic Asian" restaurant and loved it so much that I decided that I had to have it at home.

Mike's Green Chilie Chicken Sauce making:

1. Here's about all you'll need!
2. Add chicken [fresh or frozen], 3 boxes of chicken broth and all seasonings to your pot. Boil for 1 hour or longer if frozen. Reserve 1 box of broth for finish if needed.
3. Pull chicken breasts from boiling pot. Allow chicken to cool slightly and shread it finely by hand. Discard anything yucky.
4. Remove Bay Leaf from pot and add 1 can Campbells Cream Of Chicken Soup and 2 tablespoons butter to broth. Mix well with whisk. Then, add shreadded chicken back in simmering pot. By this time your sauce will have boiled down quite a bit and thickened. You can thin it out slowly, if desired, with your 4th box of chicken broth if you'd like to create a Chicken & Dumpling dish or Chicken Noodle Soup.
5. Small chop celery, onions and carrots. Add all to pot. Add green chilies as well. Taste test sauce at this point and decide if you'd like more pepper.
6. Boil covered until vegetables have fully softened. Your carrots will be a great indicator. Usually about 25 minutes. Stir constantly as your ingredients will stick to the bottom of your pot. Add corn at this point, if desired.
7. If making Chicken & Dumplings, you can use Pillsbury Canned Biscuits for extreme ease! If so, cut all canned biscuits into quarters [fours] and separate them. Then, place them while still chilled, into your [boiling] pot for the last 10 minutes at a high boil. Know you'll need to use your 4th box of chicken broth and maybe even water to accommodate your dumplings.
8. If making noodles, boil seperate from sauce, as per manufactures directions. Usually about 12 minutes with a dash of salt and olive oil. Add drained noodles to your sauce. Know you'll need to use your 4th box of chicken broth and maybe even water to accommodate your noodles.
9. If making rice, boil seperate from sauce, as per manufactures directions.
10. Serve hot. Enjoy!

This is my favorite green chilli sauce. The stores in my area don't carry this. I wish it was available on amazon prime more often.. Chili Sauce Chicken Recipes on Yummly Thai Chili Sauce Chicken Stir-fryThe Woks of Life. chicken breast, garlic, fish sauce, chicken breast.

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